Wednesday, October 24, 2012

Donut Day

Simply a Donut Day

As a kid my Dad used to take my sister and I to visit our grandparents on the weekend.  On the way there we would stop at a donut shop and pick up an assortment of donuts.  I'm talking bakery donut shop.  While I LOVE Dunkin' Donuts (not sure if I can eat those donuts anymore though...) it doesn't have that same feel, ya know?  Anyway, we would then sit in my grandparent's kitchen and eat donuts with Boppa, my grandfather.

Maybe because of these types of memories I have a little bit of a romantic tie to donuts.  I hadn't thought about it before and I don't eat donuts all that often but just the thought of eating donuts made me feel like a little kid.  I was tickled pink at the idea of making them.  We were at King Arthur Flour (my new obsession) and there was a donut pan...this is where it all began.

I will talk about the pumpkin donuts first.  Original Recipe  These were good.  In retrospect I do think they need to be fried though.  A little crispiness needed to be added.  But I am pleased.  I also melted a little butter replacement and covered them in cinnamon and sugar...that made them better :).

Ingredients:
  • 1 3/4 cup all purpose flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup vegetable oil
  • 1/2 cup sugar (this was an oops, this was supposed to be brown sugar)
  • 1 egg
  • 1.5 teaspoon vanilla extract
  • 3/4 canned pumpkin
  • 1/2 cup lactose free milk
Directions:
  • preheat oven to 350F and spray your donut pan lightly with olive oil
  • Mix together your flour, baking powder, salt and spices
  • In a large bowl whisk together: oil, sugar, egg, vanilla, pumpkin and milk
  • Slowly add the dry mix and mix until JUST combined, don't over mix.
  • Fill your donut pan, to just level with the center
  • Bake for 11-13 minutes
  • Remove from oven, turn donut pan upside down and give it a little shake.  The donuts will fall out.
  • While the donuts are cooling melt a little butter replacement.
  • Brush the donuts all over with the butter and then toss in cinnamon and sugar


So the REAL winner of the day was the chocolate donuts.  This was a box recipe from King Arthur Flour.  These were AMAZING!  Decadence.  For these I decided to make a vanilla glaze.  This definitely involved some experimenting and some major mess!  It was fun though!

Ingredients:
  • 1 cup confectioner sugar
  • 1 tablespoon water for thick glaze
  • 2 tablespoons of water for thinner glaze
  • 1 teaspoon vanilla
Directions:
  • Combine all ingredients and mix completely.
  • Take donut pan with fully baked donuts still inside
  • cover the top of the donut with the thin glaze
    • the donut will absorb some
  • allow to set - this does make it a little more difficult to get the donut out of the pan but it worked :)
The other fun thing was to take the donuts still moist and warm and roll them in granulated sugar.  

I also decided I wanted to carve pumpkins this past weekend.
  I thought that would go well with the pumpkin donuts :).  So a couple of my girlfriends came over to enjoy some donuts and carve some pumpkins.  All pumpkin carving bragging rights go to Angela who carved a very very very cool spider into her pumpkin.  Liz also heavily assisted Jesse in making the wonton tacos (we used turkey this time!).  I bought lean ground turkey and he wanted to thaw out chicken breasts!...  Jesse is usually a very good cook so I found this very very funny.
Jesse and I also went midnight "jeeping" this weekend.  Jesse's friend Jason and his girlfriend were down visiting and convinced us to go.  Middle of the night, in the woods during a meteor shower :)  Very cool.  

Anyway, till next time!  Like on Facebook and follow on twitter @lac_tarded

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